Smoky Vermont Maple BBQ Chicken Pizza

Introduction

This Smoky Vermont Maple BBQ Chicken Pizza is grilled to perfection on the Arteflame grill. Using juicy reverse-seared chicken breast, sweet and tangy BBQ sauce, and sharp Vermont cheddar, this pizza bursts with bold flavor and delivers the perfect crispy crust from the griddle cooktop. Cooking entirely on the Arteflame grill gives this pizza an incredible smoky depth that you won’t get anywhere else. Whether you're cooking for the family or guests, this showstopper pizza will impress everyone around the fire.

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 pizza dough ball (homemade or store-bought)
• 1/2 cup smoky maple BBQ sauce
• 1 1/2 cups shredded Vermont cheddar cheese
• 1/2 red onion, thinly sliced
• Butter, for grilling
• Salt and pepper, to taste
• Cornmeal or flour, for stretching dough
• Fresh chopped parsley (optional garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood neatly on top of the napkins.
4. Light the paper and let the fire build.
5. Wait about 20 minutes until the cooktop and center grate reach searing temperature.

Step 2: Reverse sear the chicken

1. Season chicken breast with salt and pepper.
2. Sear it first on the center grill grate (over 1,000°F) for 1-2 minutes per side to lock in the juices.
3. Move it to the flat cooktop griddle and cook until internal temperature is 150°F.
4. Remove from grill and let it rest (it will rise to 165°F while resting).
5. Slice into thin strips.

Step 3: Roll out and grill the dough

1. Dust your work surface with cornmeal or flour.
2. Stretch out the pizza dough into a 10–12-inch round.
3. Brush one side lightly with butter.
4. Place dough butter-side-down onto the griddle near the center for higher heat.
5. Cook for 2–3 minutes until bubbles form and bottom is golden.
6. Flip the dough and brush the top with butter.

Step 4: Assemble the pizza

1. Spread smoky maple BBQ sauce evenly over the cooked side of the dough.
2. Add shredded Vermont cheddar cheese.
3. Top with sliced grilled chicken and thin red onion slices.

Step 5: Finish the pizza on the grill

1. Cook until cheese is bubbling and melted (another 3–4 minutes).
2. Move it further from the center if needed for gentle, even heat.
3. Remove with a pizza peel and let cool slightly.
4. Garnish with chopped parsley (optional).

Tips

• Always remove meat from the grill 15°F before target temp to account for carryover cooking.
• Use butter instead of oil on the griddle for richer flavor.
• Use a pizza peel with cornmeal to transfer the dough easily onto the grill.
• Get creative with toppings but keep the heat zones in mind for even cooking.
• The Arteflame flat top makes crisp pizza bottoms without burning.

Variations

• Spicy Vermont BBQ Pizza: Add pickled jalapeños and use a spicy maple chipotle BBQ sauce for extra kick.
• Hawaiian Vermont Chicken Pizza: Add grilled pineapple chunks and diced ham for a tropical twist.
• Bacon Ranch Vermont Pizza: Swap BBQ sauce for ranch dressing and top with grilled chicken, crumbled bacon, and cheddar.
• Veggie Lover’s Vermont BBQ Pizza: Skip the chicken and load up with grilled bell peppers, red onions, mushrooms, and spinach.
• Buffalo Maple Chicken Pizza: Mix Vermont cheddar with blue cheese and drizzle with buffalo maple sauce after grilling.

Best pairings

• Drink: Crisp hard cider or a light amber ale
• Side: Grilled corn on the cob with smoked paprika butter
• Dessert: Grilled peaches with maple whipped cream

Conclusion

This grilled Vermont BBQ Chicken Pizza nails every flavor note — sweet, smoky, savory, and cheesy. Plus, the Arteflame grill makes it easy to control the heat zones, reverse-sear the chicken to juicy perfection, and create a pizza crust with that irresistible crispy crunch. It’s a recipe you’ll return to time and time again for pizza nights that never disappoint.